Soft and chewy with a crisp layer on top. This is our go-to low-carb chocolate brownie recipe. Rich and delicious and are sure to satisfy your chocolate cravings, and best of all — they only have 1 net carbs per serving!
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Serving: 1SliceCalories: 130kcalCarbs: 0.97gProtein: 3g
We provide approximate nutritional information for convenience and as a courtesy. Please note that this may vary depending on the products you use. Please read our full nutrition disclaimer for more information.
Ingredients
- 70 g Almond flour
- 35 g Unsweetened cocoa powder
- 1 tbsp Instant coffee
- 140 g Unsalted butter
- 60 g Absolute Black Chocolate
- 3 Eggs (room temperature)
- 3 drops Stevia liquid vanilla
- 170 g Erythritol
- 1/2 tsp Baking powder
Instructions
- Preheat the oven to 175°C, and line a 8x8 inch pan with parchment paper.
- In a medium sized mixing bowl, whisk the almond flour, cocoa powder, baking powder, erythritol and instant coffe together until smooth.
- In a large mixing bowl, melt butter and chocolate over a water bath. Whisk in the eggs and vanilla, before genly whisking in the dry ingredients just until combined. Be careful not to over work the batter or it will become cakey.
- Pour the batter into a baking dish and bake for 18 - 20 minutes until a toothpick inserted comes out moist.
- Let cool for 30 min - 2 hours in the fridge, and slice into 16 small squares.
Notes
Don't overbake the cake. If after baking for 25 minutes it still looks "jiggly", remove the cake from the oven, and it will set at room temperature.
Tried this recipe?Let us know how it was!
Just made these. V straightforward, easy to make. Great flavour, super treat- highly recommend